Cuccidati

(Italian Fig Cookies)

DOUGH

4 c. flour

1 1/2 tsp. baking powder

1 c. softened butter

1/2 c. sugar

1/2 c. milk

1 egg

2 tsp. vanilla extra

1 tsp. almond extract

Cream butter and sugar; add milk, egg and extracts until well blended.

Sift together flour and baking powder and add to wet mixture a little at a time, until everything is incorporated.

Chill dough several hours or overnight.

FILLING

2 c. dried figs, coarsely chopped

2 c. dates, coarsely chopped

1 1/2 c. raisins (dark or golden)

1 1/2 c. walnuts, toasted and cooled

1/2 c. honey

2/3 c. apricot jam Zest of one orange

2/3 c. chocolate chips (optional)

1/2 tsp. cinnamon

pinch of salt

1/4 tsp. ground cloves

1/4 tsp. nutmeg

Pulse nuts in a food processor; add figs, and raisins and pulse until smooth.

Transfer mixture to a bowl and stir in remaining ingredients.

Chill several hours or overnight.

ICING

1 c. confectioner’s sugar

2 - 4 tbsp. milk or cream 1 tsp. vanilla

Whisk together until smooth.

Preheat oven 350 F.

Break 1/4 of the dough (leave the rest in the refrigerator until ready to use).

Roll dough on a floured surface to a 6” x 12” rectangle.

Trim edges of dough so they’re even.

Roll 1/4 of the filling to form a log and place it on the a long end of the dough; roll the dough over the filling to form a log.

Wet the edge of the dough and pinch to seal.

Transfer to a cookie sheet that has been lined with parchment paper.

Bake for 18-20 minutes, until dough is lightly browned.

Cool completely.

Ice cookies and sprinkle with non-pareils.

Once icing is set, cut on a diagonal to 1 1/2” pieces before serving.

These fragrant cookies are traditionally made for Christmas.

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Linzer Cookies